This colorful couscous dish, studded with black lentils and dried fruit is easy enough for everyday meals, and makes a lovely winter holiday side dish as well.

Ingredients

1⁄2 cup black beluga lentils, picked over and rinsed

2 tablespoons olive oil

1 small yellow onion, diced

1 large carrot, diced (about 1⁄2 cup)

4 stalks celery (no leaves), diced (about 2 cups)

Kosher salt and freshly ground black pepper

2⁄3 cup mixed dried fruit (any combination of cranberries, cherries,

currants, golden raisins, apricots, figs, and/or dates), diced

1⁄2 teaspoon turmeric

1 cup whole-wheat couscous

Juice of 1 orange (about 1⁄4 cup, or 60ml)

1⁄2 cup shelled pistachios

Instructions

Place the lentils in a medium saucepan with 1 1⁄2 cups cold water. Bring to a boil. Reduce the heat, cover, and simmer very gently until tender, 15 to 20 minutes. Drain. Transfer to a large serving bowl.

Meanwhile, place a large saucepan over medium heat and add the olive oil, onion, carrot, one-fourth of the celery (1 stalk, about 1⁄2 cup), 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper. Sauté, stirring occasionally, until the vegetables are soft, 10 to 15 minutes.

Add the dried fruit, 1½ cups cold water, and the turmeric. Bring to a rolling boil. Stir in the couscous, return to a simmer, then remove from the heat and drizzle with the orange juice.

Cover for 5 minutes. Fluff with a fork. Scrape into the bowl with the lentils.

Stir in the pistachios and the remaining diced celery. Season with salt and pepper. (You’ll need at least 1⁄4 teaspoon more salt.) Serve hot, warm, or at room temperature.

Paulette Phlipot is an award-winning food, travel, and lifestyle photographer. To learn more about her work, visit p3images.com.

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